A 2% brine (roughly 1 heaping Tbsp of non-iodized unrefined salt for every 1L of water)

Instructions

fill a clean jar with diced veggies and flavour additions, leaving an inch or two at the top of the container.

cover the veggies with 2% salt brine. ensure that all of the veggies are submerged.

use a weight (like another jar) to hold the veggies under the brine. any floaters could attract mould or unwanted bacteria. pickles will take 3 days to 2 weeks to ferment and sour, with smaller sized chunks taking less time than larger chunks.

Post inspired by the recipes and work of Rooted Nutrition and Andrea Potter